Beginning in October, Perry’s Steakhouse & Grille (5 Oakbrook Center, Oak Brook), brings autumn to its a Rare and Well Done dining experience with five off-the-menu fall features, available for a limited time.
Created by Perry’s Master Development Chef, Rick Moonen, the new fall features are Perry’s Harvest Salad, White Bean Pork Chili, Lobster Risotto and Pumpkin Cheesecake. In addition, the Butternut Squash returns as a seasonal option.
A returning menu item, the Butternut Squash, pureed with bacon and maple syrup and topped with Italian breadcrumbs.
The new White Bean Pork Chili, infused with poblano peppers, hatch green chilis, seasoned with garlic and oregano and finished with diced applewood-smoked bacon and pieces of Perry’s Pork Chop.
The Lobster Risotto is offered as a entrée or side to share. The Maine lobster is poached in a beurre monte accompanying a creamy risotto, cooked with lobster stock reduction, truffle oil, carrots, peas, chives and tarragon, and finished with black truffle shavings.
Pumpkin Cheesecake, a creamy pumpkin spiced cheesecake with pecan ginger snap crust, vanilla cream and salted caramel drizzle.
About Perry’s Steakhouse & Grille
Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a small butcher shop, Perry’s has grown into a renowned group of award-winning restaurants featuring USDA Prime beef, tableside carvings, signature selections, flaming desserts and handcrafted cocktails at its Bar 79. Specializing in a Rare and Well Done® experience, Perry’s currently operates 17 steakhouse locations in Chicago, Birmingham, Denver, Miami and across Texas, as well as the two original butcher shops now known as Perry & Sons Market & Grille. For more information and updates on Perry’s Steakhouse, please visit PerrysSteakhouse.com. Facebook (Facebook.com/PerrysDining), Twitter (@PerrysDining) and Instagram @PerrysSteakhouse)